Three Meat Meatballs Recipes

Steps:

• 1. This recipe is for 8 small meatballs or 4 larger ones. If you like giant meatballs just double the recipe.
• 2. I get my hard salami and my pepperoni sliced thin at the Deli.
• 3. Place your ground meat in a bowl. I prefer 80/20 ground beef but ground turkey does well in this recipe also.
• 4. Finely chop your salami and pepperoni. Add all ingredients to the ground meat and mix well.
• 5. Using a Tablespoon or a melon baller, form your mixture into like sized meatballs. If you want larger meatballs size them accordingly.
• 6. Place into baking dish, cover and bake for about 20 minutes at 350.
• 7. You can take the meatballs directly from the oven or drop them into your pasta sauce for a few minutes before serving the sauce and meatballs over a whirl of cooked spaghetti, Bucatini or Linguini.

Steps:

• Prepare garlic & onions, mince well. Set aside. In a large bowl, mix together ground beef and mild turkey sausage. Mix thoroughly.
• In a separate bowl, combine all spices, and cheeses. Mix well. In a separate small bowl mix together beaten eggs and honey.
• Add spice & cheese mixture to meat & mix into meat mixture very well. Add egg/ honey mixture and mix thoroughly. Then add minced onion and minced garlic & mix in thoroughly.
• Shape meatballs into the size of about a golf ball. You can make smaller for wedding soup, or larger for meatball sandwiches. Whichever you prefer.
• Heat large skillet over medium heat, add olive oil to coat pan. gently cook meatballs on low-medium heat until slightly browned on all sides. Do not over-cook. Remove meatballs from skillet and add to prepared sauce. Allow to simmer in sauce for at least 2 hours to allow meatballs to cook thoroughly. I cook mine for about 5 hours in a simmer sauce, this allows nice tender soft meatballs and allows the juices of the meat to infuse in the sauce and vice-verse.
• Serve as meatball sandwiches or with your favorite pasta!

Steps:

• Preheat oven to 400 degrees.
• Coat 2 large rimmed baking sheets with cooking spray.
• In a large bowl, mix together all the ingredients until well incorporated but not over-mixed.
• Pinch off a teaspoon or so of meat mixture and roll into 1 inch balls.
• Repeat, arranging the balls 1/2 inch apart on baking sheets.
• Bake until lightly browned and cooked through, 20 - 25 minutes.
• Eat right away or place pan in freezer, when frozen transfer to zip-lock bag and keep up to 3 months.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground meat, onion, eggs, bread crumbs, oats, and seasoning in a large bowl. Shape into 2-inch diameter balls.
• Heat enough vegetable oil in a large saute pan to be 1/2 inch deep. Brown meatballs in hot oil for about 5 minutes. Transfer to a glass baking dish.
• Bake in preheated oven for 25 minutes.

Steps:

• Hand Mix ingriendts in the order of above. Then portion out 8 oz. meatballs and stuff with 1/2 oz of shredded or diced Fresh Mozzarella cheese. Bake for 18 minutes - Pasta - Sauce - Cheese - Parsley. Enjoy.

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)